Purple Potato & Mango Scallop Ceviche
Scallops cured in a lime and mango leche de tigre sauce with chunks of creamy purple potato, tomatoes, diced mango, and sliced red onion served with tortilla chips and torn cilantro.
Total Time: 
Servings: 10Ingredients
2½ cups DOLE® Chef-Ready Cuts Mango Cubes, thawed
2½ cups purple potatoes, boiled, cooled, diced
1¼ cups tomato, diced
1¼ cups red onion, sliced
½ cup cilantro, torn
20 cups tortilla chips
MANGO SCALLOP LECHE TIGRE INGREDIENTS:
2 cups mango purée
1 cups DOLE Pineapple Juice
5 cups scallops, raw, diced
1 cup fish Stock
½ cup onion, minced
¼ cup garlic, minced
2 Tbsp cilantro, chopped
2 tsp salt, kosher
Directions
- In a medium bowl combine Dole® Mango Puree, Dole Pineapple Juice, diced scallops, fish stock, onions, garlic, cilantro and kosher salt.
- Set all to cure refrigerated for 1 hour.
- In a small bowl, combine ½ cup cured scallops with ¼ cup diced mango, ¼ cup purple potato, 2 Tbsp tomatoes and 2 Tbsp sliced red onion.
- Place mixture in/on service plate and garnish with 1 tsp cilantro; serve with 2 cups tortilla chips.
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